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Le gentil de Katz in the biodynamics guide book

malnic klur6 Clément Klur wines selected and marked with 3 ladybird (very good), starting with Le Gentil de Katz "a vintage that wakes up our taste buds with the very first yellow straw colour with gold tint that invites you for dinner. The nose is expressive, pure and elegant at the same time and attracts by its complexity which mixes fruity, floral (rose), citrus, spices and minerality aromas.The mouth is savoury, velvety with its freshness that mixes with the minerality.All in all, a good command with an excetionnal lingering final on a nice peppery touch". As a starter or with a veal médallion, Alba truffle...ready to drink

Food and wine pairing in may 2015 at the Klur wine estate bistrot

passifloraLaurent Clémence is an organic caterer in Alsace, passionate by gardening, plantes, flowers, he proposes to accompany the tasting with our spring rare wine and peresonnal fresh creations, inventive and original. Read the following to whet your mouth and book because we only have 25 places

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Pinot noir Klur

pinot-noir-klurEvelyne Malnic likes this pinot noir 2011 from Clément Klur in her guide Biodynamie 2015. Now it is time to train a little "wine french" for you:  "Très frais et élégant. Framboise clair aux reflets violine, nez bouqueté d'une grande pureté. Arômes de fruits rouges et noir et de fleurs mêlés à des touches de sous bois, animal, fougère, musc, réglisse. La bouche oscille entre le fruité et le floral soutenue par une fraicheur vive et des tanins soyeux. Bel élevage, finale d'une extrême longueur sur des notes poivrées". Just order some....

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Guide Hachette 2015

g19 GH2015

«Intense nose, grilled, smoked» for this classic Pinot gris from the Vineyard Klur.

"A sweet attack, underlined by aromas of peach and apricot with buttered nuances prelude to a rich mouth and a beautiful length. A local taste wine. Recommended on fried foie gras.”

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CPassiflora 1st guest star at the KATZ

juin-2013-038-225x300Our first guest star, Laurent Clémence, from Cpassiflora will delight your taste buds the 8th, 9th and 10th of may. On the menu eatable wild plants and flowers, spring wine, book now for lunch time on friday and saturday and for the sunday brunch. In preview and to inhance your easter meal, he proposes to empty your last 2014 fruit jars with a peach in sirop rolled biscuit. The ingrefients:

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